Three Layer Red and Green Velvet Cheesecake with Cream Cheese Icing

Instructions

Cake Layers:

1. Preheat oven to 350 degrees
2. Grease three 8 inch cake pans and line with parchment paper. Set one aside for the cheesecake layer.
3. In a large mixing bowl, add sifted flour, salt, baking powder, and cocoa powder. Set aside.
4. In another large mixing bowl, cream Crisco and sugar using a hand or stand mixer until smooth.
5. To sugar mixture, add eggs (one at a time), then vanilla, milk, and vinegar.
6. Reduce mixing speed while slowly incorporating dry ingredients into the wet mixture until smooth.
7. Divide the batter between the two mixing bowls and add one of the gel food colorings to each bowl. Fold color into batter until fully incorporated.
8. Bake cakes for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool on a wire rack for 15 minutes, then run a knife around the pan's edges to help them release.
10. Finally, Invert pans on wire racks and let them cool completely.
    

Cheesecake Layer:

1. Place a large roasting pan or ovenproof skillet in the oven, lower the oven to 325 degrees, and then boil 4 cups of water.
2. If using a springform pan, wrap outside of pan with foil to prevent water seeping.
3. In a large mixing bowl, cream eggs and sugar, and vanilla until smooth and creamy. Then add room temperature cream cheese and sour cream. Mix until smooth.
4. Pour batter into prepared pan. Gently twist/shake the pan to release any air bubbles. Place the cake pan in a roasting pan or skillet and pour boiling water into the roasting pan about 1-2 inches high.
5. Bake cheesecake for 30-40 minutes. A done cheesecake should have a little wobble.
6. Turn off the oven, crack the oven door and let cheesecake cool to room temperature to prevent cracking.
7. Once cool, place in the freezer for several hours or overnight.

Frosting:

1. In a large mixing bowl, beat powdered sugar, butter, cream cheese, and vanilla until smooth (avoid over-mixing).

Cake Assembly:

1. Remove parchment paper from the green cake and place the layer on a cake stand or plate.
2. Remove cheesecake from the freezer. REMEMBER TO REMOVE PARCHMENT PAPER from the bottom and then place it on top of the green layer.
3. Place the red layer on top.

Frosting Cake:

1. Apply a crumb coat to the entire cake making sure to wipe your spatula between each dip into the frosting.
2. Once fully covered, place in the fridge for 30-40 minutes to let frosting set.
3. Add a second layer of frosting. Start at the top of the cake and work your way down the sides. The crumb coat will protect your outer layer from colorful crumbs creeping into your visible frosting.
4. Place frosted cake in the fridge for 30-40 minutes before serving.